Red or green dumplings
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
If you have already accumulated some hard rolls / rolls (white bread) that you would like to process, then maybe it's time for Tyrolean dumplings / dumplings / napkin dumplings.
ingredients
- about 10 rolls
- Dried herbs
- enough milk (max 1/8 L)
- 150 g bacon pieces (possibly also sausage / sausage remains)
- 2 large onions cut into small pieces
- mustard
- 2-3 eggs
- Bread crumbs if required
Red dumplings:
- Tomato sauce or beetroot juice
Green dumplings:
- frozen spinach puree
preparation
- Cut buns into 3 cm pieces, add dried herbs, pour enough milk (max 1/8 liter) and mix. Possibly. let stand overnight, so that everything moisturizes.
- Add pieces of bacon (or sausage / sausage leftovers) to the pan with chopped onions, fry and let cool.
- Mix everything and mustard and herbs, whisk 2-3 eggs and add to the mass, season, if too wet add breadcrumbs.
- If you want RED dumplings, mix mass with tomato sauce or beetroot juice, possibly use less milk at the beginning.
- If you want GREEN dumplings, add frozen spinach puree, possibly use less milk at first.
- Adapt recipe to your own taste.
In order to minimize the risk that dumplings / meatballs disintegrate in boiling salted water, I recommend proceeding like classic napkin dumplings: roll up the mass on plastic foil (approx. 20 cm long) and tie it at the ends, then wrap everything in aluminum foil and tie it at the ends , Leave in boiling salted water for 20 minutes.
Then slice (in my case the pink variety) and serve with salad. Freeze the rest.
Serve with different salads.
Good Appetite!
